This is the best baked kale chips recipe! Homemade crispy kale chips are a delicious, healthy snack made with only five ingredients. Roasting kale chips in the oven keeps them crispy for days!
In a small bowl, mix together almond meal, garlic salt and pepper. Set aside.
Remove the leafy green part of the kale from the tough stalk, and tear into smaller pieces.
Place kale leaves into a large mixing bowl.
Add 1 TBS olive oil and massage with your hands until every single piece of kale is coated (this is very important. If the kale is not coated with olive oil then it will not hold the rest of the ingredients).
If necessary, add more olive oil 1 tsp at a time until the kale is thoroughly coated.
Sprinkle the almond meal mixture over the oil-coated kale chips.
Toss the mixture carefully with tongs to evenly distribute the dry ingredients on the kale chips. (Be careful to not overmix).
Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.
Once brown and crispy, let cool completely on the baking sheet.
Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store.
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Notes
Ingredient Substitutions:
Kale. I have made these chips with the following kale varieties with great results: Curly kale, Lacinato (Dino) kale, Redbor Kale, and Siberian Kale.
Olive oil. Avocado oil and canola oil also work well in this recipe!
Almond meal. Almond flour can be used in place of almond meal.
Garlic salt. If you don't keep garlic salt on hand, substitute 1/4 tsp sea salt and 1/4 tsp garlic powder.
How to store kale chips:
Wait until the kale chips cool completely.
Store in a container with a loose-fitting lid or a bowl loosely covered with plastic wrap.